|Yeast||1⁄2 Ounce (15 Gram)|
|Sugar||2 Ounce (50 Gram)|
|Water||2 1⁄2 Fluid Ounce (65 Milliliter)|
|Strong plain flour||1 Pound (450 Gram)|
|Salt||1 Pinch (Large Pinch)|
|Butter||8 Ounce (225 Gram)|
|Eggs||2 , beaten for egg wash|
1 For the dough: In a bowl, add water and dissolve yeast and sugar in it.
2 Beat in the eggs into the yeast mixture.
3 Gently fold in the flour along with salt and beat into a stiff dough.
4 Beat in the butter in small pieces once the mixture is smooth.(The finished paste should have a silky appearance.)
5 Put the dough in a polythene bag, and refrigerate overnight.
6 For brioche a tete: Divide the dough into 50 - g / 2 - oz pieces and roll it into balls.
7 Create a deep indent into each ball of dough, with the back of your hand.
8 Into a fluted brioche mould, place the dough (heavy end first)
9 Push the 'little hat' towards the centre, leaving it just protruding above the body of the dough.
10 Brush the top of the dough with beaten egg.
11 Put in a warm place and allow to rise until double in size.
12 Brush with beaten egg again.
13 Bake at 425 degrees farenheit ( 220° C/Gas Mark 7) for about 20 minutes.
14 Serve as desired.